Spice Crusted Salmon Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
• Bake for 10 to 15 minutes, depending on thickness and desired doneness.

Steps:

• Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger, and garlic in small bowl. Season with salt and pepper. Place fennel seeds and coriander seeds in heavyduty plastic bag. Using mallet, crush seeds. Sprinkle fillets with salt, pepper, and seeds.
• Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes. Drizzle with 2 teaspoons lime juice. Place fillets on plates. Top with sauce; serve with lime wedges.

Steps:

• Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
• Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
• Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.

Steps:

• Mix all ingredients except salmon; brush over salmon., Place salmon, skin side down, on an oiled grill rack or on a lightly oiled baking sheet. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-15 minutes.

Steps:

• Spread the spice mix on a plate and stir to mix.
• Toss egg mixture together.
• Dip the salmon fillets in the egg mixture and then in the spices.
• Heat enough olive oil to coat bottom of a large pan until the olive oil begins to ripple. Cook the salmon 3-4 minutes on each side over medium heat (about 8 minutes per inch of thickness).
• Remove salmon to a serving dish and kept warm. Discard the oil, add the balsamic to the pan.
• Swirl around over high heat to pick up the salmon flavors. Reduce the liquid by half. On low heat, add the honey, butter and swirl. The consistency of the sauce should thicken slightly. Don't boil it. When the honey and butter is completely mixed, add in the chopped dill and pour over the salmon. Or pour on plate and place salmon on glaze. Garnish with nuts. Serve immediately.